One of my preferred dishes at Olive Garden is the chicken and gnocchi soup. There is only something about that soup that says comfort nourishment to me. Presently I understand that the pasta supper gazing back at you is in no way like that soup. They simply both have gnocchi. End of likenesses.
Since I love gnocchi so much, I got a couple of bundles at the supermarket. At that point they just sat in the organizer for eternity. Alright, perhaps I'm misrepresenting a little there, yet I realize they were in there a long time before I chose to utilize them.
- 1 package gnocchi
- 2 cups frozen broccoli
- 2 cups cubed cooked chicken
- 1/2 cup crumbled cooked bacon
- 1 Tablespoon minced garlic
- 1 - 15 ounce jar Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey jack cheese
- green onions, for garnish
Instructions
- Preheat the oven to 400 degrees. Spray a casserole dish with non-stick spray.
- Cook the gnocchi according to the package directions. Drain.
- Stir together the gnocchi, broccoli, chicken, bacon, garlic, and Alfredo sauce.
- Spoon into the prepared casserole dish and sprinkle with cheeses. Bake for 20 minutes.
- Broil for 2-3 minutes or until the cheese starts to brown. Make sure you keep an eye on it because it will brown quickly. Serve immediately.
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